Best Grilled Pineapple with Nutella

I stumbled upon this grilled pineapple with Nutella combo completely by accident last summer, and now it’s my go-to dessert whenever I’m firing up the grill. The caramelized pineapple gets this incredible sweetness that pairs perfectly with creamy Nutella, and I love adding a sprinkle of toasted hazelnuts on top for that extra crunch. Trust me, once you try grilling fruit and topping it with chocolate-hazelnut spread, there’s no going back!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 12-16 g
• Fat: 70-80 g
• Carbohydrates: 110-130 g

Ingredients

For the toppings and sauce:

• 1/3 cup hazelnuts (chopped and toasted for maximum crunch)
• 1/2 teaspoon vanilla essence
• 1/2 cup mascarpone (I use Vermont Creamery for a thicker texture)
• 1/2 cup Nutella
• 4 tablespoons heavy cream
• 1 pinch flaky sea salt

For the fruit:

• 1 whole pineapple (peeled and sliced into 1-inch thick rounds)
• 1 tablespoon olive oil
• 2 tablespoons fresh mint leaves, chiffonade

Step 1: Toast and Prepare the Hazelnuts

• 1/3 cup hazelnuts

Preheat your oven to 350°F and spread the chopped hazelnuts on a baking tray.

Toast for about 7 minutes until fragrant and lightly golden, then remove and let cool completely.

Once cooled, rub them between your fingers or in a clean kitchen towel to remove as much of the papery skin as possible—this step removes bitterness and improves texture.

I find that toasting the nuts before chopping, rather than after, gives you better control and more even browning.

Set the toasted, skinned nuts aside for finishing the dish.

Step 2: Prepare the Mascarpone and Nutella Components

• 1/2 teaspoon vanilla essence
• 1/2 cup mascarpone
• 1/2 cup Nutella
• 4 tablespoons heavy cream

In a small bowl, stir the vanilla essence into the mascarpone until well combined and smooth.

In another microwave-safe bowl, whisk together the Nutella and heavy cream, then microwave for about 1 minute, stirring halfway through, until you have a pourable chocolate sauce.

The cream helps loosen the Nutella to the perfect consistency for drizzling.

Both components can be kept at room temperature while you grill the pineapple, so you're ready to assemble immediately after cooking.

Step 3: Grill the Pineapple Rounds

• 1 tablespoon olive oil
• 1 whole pineapple

Heat a grill or grill pan to medium-high heat and lightly oil the surface with the olive oil.

Pat the pineapple slices dry if needed, then arrange them on the grill.

Cook for about 3 minutes on the first side without moving them—you want nice caramelized char marks that develop the fruit's natural sweetness.

Flip and cook the other side for another 3 minutes.

I like to grill pineapple slightly longer than some recipes call for because the extra caramelization really brings out the depth of flavor and pairs beautifully with the rich chocolate and hazelnut topping.

Step 4: Assemble and Serve

• mascarpone mixture from Step 2
• Nutella-cream sauce from Step 2
• toasted hazelnuts from Step 1
• 1 pinch flaky sea salt
• 2 tablespoons fresh mint leaves, chiffonade

Arrange the warm grilled pineapple on serving plates.

Drizzle the warm Nutella-cream sauce from Step 2 over each slice, then dollop with a generous spoonful of the vanilla mascarpone from Step 2.

Scatter the toasted hazelnuts from Step 1 over the top, add a small pinch of flaky sea salt to enhance all the flavors, and finish with a light sprinkle of fresh mint chiffonade.

Serve immediately while the pineapple is still warm—the contrast between the warm fruit and cool, creamy toppings is essential to the dish.